Beef Vegetable Soup
yield: 4
total time: 55 minutes
Ingredients
- 5 pounds chuck or shoulder beef roast
- 1 can tomato juice
- 2 cans stewed tomatoes or diced
- 14 ounces beef broth
- 1 bag veggies frozen, for soup
- 1/2 onion chopped
- 1/2 cup celery diced
- 4 potatoes diced
- 1 cup baby carrots diced
- 1/2 cabbage a head of, chopped
- 1 tablespoon worcestershire sauce
- 3 tablespoons beef base a good
- salt
- pepper
Nutrition
- Calories : 1600 calories
- Carbohydrate : 47 grams
- Cholesterol : 375 milligrams
- Fat : 102 grams
- Fiber : 9 grams
- Protein : 115 grams
- SaturatedFat : 40 grams
- Sodium : 1010 milligrams
- Sugar : 5 grams
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